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Lamb Karahi in black bowl with Green Chillies and sliced ginger on top

Lamb Karahi

Lamb Karahi or Karahi Gosht is a traditional Pakistani (Lahore) curry, usually made in a wok. This is a rich delicious tomato based gravy with tender pieces of lamb.  

Course Dinner
Cuisine Indain, Lahori, Pakistani
Keyword Kadai Lamb, Karahi Gosht, Lamb Karahi
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Servings 4
Calories 184 kcal
Author Safira



  • 2 lb Lamb (Bone in) Chopped into small pieces. I use shoulder or leg
  • 1 tsp Salt
  • 2 cloves Garlic crushed
  • 1/2 inch Ginger crushed
  • 1/2 large Onion diced


  • 2 tbsp Ghee
  • 1 tbsp Oil
  • 1 tsp Cumin Seeds
  • 5 Green Cardamom
  • 1 Black Cardamom optional
  • 1 Cinnamon Stick
  • 7 Peppercorns
  • 4 Cloves
  • 2 Onions Diced
  • 6 cloves Garlic crushed
  • 2 inch Ginger crushed
  • 1 tbsp Green Chilli Paste adjust to your taste
  • 1 tsp Red Chilli Powder
  • 1.5 tsp Cumin Powder
  • 1.5 tsp Coriander Powder
  • 1/2 tsp Turmeric Powder
  • Salt
  • 300 g Tomatoes Pureed
  • 3 tbsp Plain Yoghurt Optional
  • 1 tbsp Dried Fenugreek Skip if you can't find it
  • 1 tbsp Ground Garam Masala or Madras Curry Powder


  • Small Handful Fresh Coriander Leaves
  • 1 Small peice Ginger Julienned finely
  • 2 Green Chillies Slit


  1. Add meat to a pot with ginger, garlic, salt and onions. Pour over enough water to cover the meat plus 2 extra inches. Bring to a boil and then simmer for 30 minutes on low. Reserve the stock.   

  2. In a wok or pot, add ghee/oil. Once hot, add cumin seds, cardamoms, cinnamon sticks, peppercorns, cloves and cook till fragrant. 1 - 2 minutes.

  3. Add onions and cook till golden brown. Around 15 minutes on low.

  4. Add Garlic, Ginger and green chilli and continue cook for a further 2 minutes.

  5. Add the boiled lamb to the pot with Red Chilli Powder, Cumin Powder, Coriander Powder, Turmeric Powder and Salt. Fry the lamb in the pot for 2 - 3 minutes.  

  6. Add pureed tomatoes and a ladleful of the stock. Cook covered on low for 15 minutes or until the oil separates from the tomatoes on the side.

  7. Add yoghurt. Stir in fenugreek leaves, ground Garam Masala and Green Chillies. 

  8. Cover and cook on low for 10 minutes or until the lamb is cooked through and tender adding more stock if needed. 

  9. Garnish with Fresh Chillies, Sliced Ginger and Coriander. Serve with naan, chapati or rice.

Recipe Notes

Storage suggestions

Lamb Karahi can be stored in the fridge in an airtight container for 2 - 3 days. It also freezes well for up to 2 months.


Nutrition Facts
Lamb Karahi
Amount Per Serving
Calories 184 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 5g31%
Cholesterol 21mg7%
Sodium 675mg29%
Potassium 378mg11%
Carbohydrates 18g6%
Fiber 4g17%
Sugar 7g8%
Protein 3g6%
Vitamin A 640IU13%
Vitamin C 21mg25%
Calcium 84mg8%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.